This stovetop crab mac and cheese transports a comforting staple to a delicacy, with lump crab meat, sharp white Cheddar cheese, and creamy Boursin, but it is still quick and easy to make.
Ingredients
- penne pasta: 0.5 pound
- unsalted butter: 0.25 cup
- all-purpose flour: 2 Tbsp
- milk: 4 cups
- seafood seasoning, such as Old Bay®: 1 tsp (to taste)
- sharp white Cheddar cheese: 3 cups (shredded)
- Garlic & Herbs Soft Spreadable Cheese, such as Boursin®, broken into chunks: 1 pack (5.2 ounce pack)
- salt: (to taste)
- dash hot sauce: 1 piece (to taste)
- ounces lump crab meat: 2 piece
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; keep warm.
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Meanwhile, add butter and flour to a saucepan over medium heat. As butter melts, whisk flour to create a roux. Slowly pour in milk, whisking constantly, and cook for 3 to 4 minutes. When milk comes to a boil, turn off heat. Add Old Bay seasoning, Cheddar cheese, and Boursin cheese, and whisk until cheeses are melted and sauce is smooth. Season with salt and hot sauce to taste.
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Stir in drained pasta; gently fold in crab meat.
